Spinach Pakora (fritters)

Recipe by kusum gupta
READY IN: 40mins
YIELD: 40 pieces




  • Sift the gram flour.
  • Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
  • Cover and let it stand for ½ hour.
  • Sprinkle little water if needed.
  • (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
  • (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
  • Heat the oil in a deep skillet or wok on medium to high heat.
  • For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
  • Put the'pakoras' in a single layer in the skillet.
  • Fry, turning them with a slotted flat spatula, until all sides become golden brown.
  • (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
  • Fry all the'pakoras' this way.
  • Serve hot with any chutney.
  • Variation: Add 1 cup corn kernels to the mixture for extra crispness.
  • May also add ½ teaspoon baking soda to ensure softness.